The Best Chicken Piccata Recipe PT30M https://img5.recipesrun.com/201907/2019/1104/40/d/793349/300x200x90.jpg Who knew that by simply dredging chicken breasts in flour and serving them with a tangy sauce that you would end up with one of the best Italian chicken dishes of all time? Chicken piccata is always a crowd favorite with its golden-browned chicken breasts and a delicious sauce combining lemon juice, butter, capers. If you’re feeling extra fancy, add a splash of wine. Unfortunately, the way piccata is traditionally prepared is decidedly not paleo-friendly at all. To work around this, I’ve added a few twists to this classic recipe to make it fit in with a paleo diet. 2 servings Ingredients: 3 tbsp. chopped fresh parsley 3 tbsp. drained capers 1/2 cup homemade or store-bought paleo friendly chicken stock 3 tbsp. fresh lemon juice 2 tbsp. olive oil 4 tsp. ghee ¼ cup arrowroot flour ½ cup almond flour salt and pepper to taste 2 boneless, skinless chicken breast halves (each 8 to 9 oz.), cut in half horizontally and pounded 1/4 inch thick

The Best Chicken Piccata Recipe

4.9

( By Ellie )

Who knew that by simply dredging chicken breasts in flour and serving them with a tangy sauce that you would end up with one of the best Italian chicken dishes of all time? Chicken piccata is always a crowd favorite with its golden-browned chicken breasts and a delicious sauce combining lemon juice, butter, capers. If you’re feeling extra fancy, add a splash of wine. Unfortunately, the way piccata is traditionally prepared is decidedly not paleo-friendly at all. To work around this, I’ve added a few twists to this classic recipe to make it fit in with a paleo diet.

01 Information

Grade easy
Serving 2 servings
Calorie 702 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

- 3 tbsp. chopped fresh parsley
- 3 tbsp. drained capers
- 1/2 cup homemade or store-bought paleo friendly chicken stock
- 3 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- 4 tsp. ghee
- ¼ cup arrowroot flour
- ½ cup almond flour
- salt and pepper to taste
- 2 boneless, skinless chicken breast halves (each 8 to 9 oz.), cut in half horizontally and pounded 1/4 inch thick

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03 Method

Step 1

Season the chicken with salt and pepper.
Step 2

Combine the almond flour and arrowroot flour in a shallow plate.
Step 3

Dredge the chicken in the almond flour and shake off excess.
Step 4

In a large skillet melt 2 tablespoons of ghee with the olive oil, over medium to high heat.
Step 5

Cook the chicken in batches, if necessary, until golden and cooked through, 3 to 4 min per side.
Step 6

Transfer the chicken to a platter.
Step 7

In the same skillet add the lemon juice, chicken stock and capers, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Step 8

Cook over medium heat until the liquid is slightly reduced, about 5 minutes.
Step 9

Season to taste with salt and black pepper.
Step 10

Add the remaining ghee and whisk for about a minute.
Step 11

Return the chicken and any juices to the skillet and simmer for about 1 minute.
Step 12

Sprinkle with parsley and serve.

04 Author

Ellie

1078 Recipes

The Best Chicken Piccata Recipe

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